Garden Fresh Co-op

Broccoli (Brassica oleracea italica) has been cultivated for over 2000 years. It is said to have been developed from the cabbage by the ancient Etruscans of the Eastern Mediterranean region. Broccoli only reached France around the 16th Century, and spread throughout Europe and the US around the 18th Century. It is only in recent years that it has not only been recognized as versatile vegetable but also appreciated for its excellent health benefits. Broccoli is actually an edible flower and not a true vegetable…

It contains excellent amounts of dietary fiber, vitamins A, C and K, folate and beta-carotene. Broccoli also contains a very good amount of manganese, tryptophan, potassium, phosphorus, magnesium, iron and vitamins B2 and B6.  It has a good amount of calcium; one cup cooked broccoli contains 71.8 mg of calcium. Broccoli contains lesser amounts of most vitamins, minerals and aminos.

Health wise the folate is needed for the normal growth of the tissue and is good for pregnant women. The vitamin C, which is an antioxidant and anti-inflammatory, helps prevent colds and aids with absorption of its iron content. Broccoli also contains the phytonutrients indoles and isothiocyanates, which many studies have linked to cancer prevention… It is also one of the few vegetables that contain cysteine and helps when there is a need, mainly with infants and the elderly, to augment l-cysteine levels in the body and help them, when required, to absorb nutrients from food. L-cysteine is also required by the body for collagen production and assisting in skin elasticity and texture. Broccoli is also useful in cataract prevention.

You can read more here…  http://thevegandiet.blogspot.com/2010/09/broccoli-super-veg.html

Filed under: Organic Health & Nutrition, Organic Recipes and Ingredients |